These chocolate waffles were developed to give you a waffle that truly tastes like chocolate. Cocoa powder and bittersweet chocolate in the batter give this recipe a rich chocolate flavor, while a teaspoon of cornstarch keeps the middles light and fluffy with crispy edges every time. A sprinkle of mini chocolate chips straight off the waffle iron add a final layer of chocolate that melts into the top of each waffle.
This recipe comes together in one bowl in about 20 minutes. Serve these chocolate waffles with fresh berries, whipped cream and a drizzle of warm maple syrup - or go full dessert mode and top them with a scoop of ice cream and hot fudge. And nobody likes an overflowing waffle maker (that was me the first time I made waffles), or waffles that fall apart when you lift the lid - so I've included all of my best waffle making tips below. For a classic waffle recipe (without chocolate), try our buttermilk waffle recipe.
Quick Look: Chocolate Waffles
- Ready In: 20 minutes
- Serves: 6 people
- Calories: 450 kcal (approximately)
- Add to Your Shopping List: bittersweet chocolate, cocoa powder and mini chocolate chips
- Baker's Note: Our waffles are perfect for breakfast or brunch but would also make a delicious dessert with some fresh whipped cream and berries!
Summarize and Save This Content
Jump to:
- Quick Look: Chocolate Waffles
- Ingredients for Chocolate Waffles
- How To Make Chocolate Waffles
- Notes From My Test Kitchen
- Chocolate Waffles Substitutions and Variations
- How to StorE Chocolate Waffles
- Amanda's Chocolate Waffle Making Tips
- Chocolate Waffles FAQs
- How to Clean a Waffle Maker
- More Fluffy Waffles and Pancakes
- 📖 Recipe
Ingredients for Chocolate Waffles
See the recipe card for exact quantities and detailed instructions.
Bittersweet chocolate - The bittersweet chocolate adds lots of extra chocolate flavor. I suggest using a bittersweet baking bar from Ghiradelli or something comparable to make this batch of waffles.
Cocoa powder - Use a high quality, natural cocoa powder for these waffles. I usually use one from Ghiradelli but any natural cocoa power (not alkalized) will work well for this recipe.
Cornstarch - Adding cornstarch to the waffle batter creates crispy edges and helps to keep the middles light and fluffy.
Mini chocolate chips - The sprinkle of mini chocolate chips right after the waffles come off of the iron add a melty, sweet layer of even more chocolate. Make sure that your chips are mini so that they melt quickly!
How To Make Chocolate Waffles
- Combine all of the dry ingredients in a large mixing bowl.
- In a small sauce pan, melt the bittersweet chocolate and butter. Break the bittersweet chocolate into pieces so that it melts easily.
- In a large measuring cup, combine eggs, canola oil and vanilla. Whisk until well combined.
- Add the milk to the butter and chocolate. Whisk until well combined.
- Whisk the liquid ingredients into the dry ingredients. Mix until the batter just comes together.
- Preheat your waffle iron and spray with cooking spray.
- Pour batter onto a warm waffle iron. Cook according to the directions of your waffle iron.
- Remove waffles from the waffle iron. Sprinkle with mini chocolate chips and serve with fresh berries, whipped cream and maple syrup.
- Serve chocolate waffles with whipped cream, fresh berries and warm maple syrup.
Notes From My Test Kitchen
Cocoa powder on its own wasn't enough. When I first tested this recipe, I started with only cocoa powder in the batter. The waffles were okay but the chocolate flavor just wasn't there. Adding 2 ounces of bittersweet chocolate to the batter was a true game changer. It gives these chocolate waffles a true chocolate flavor that cocoa powder just wasn't able to deliver.
Sprinkle the mini chocolate chips when you take the waffle out of the waffle iron. When I first tested this recipe, I added the mini chocolate chips to the batter and mixed them in. When I made the waffles, the chips burnt into the hot waffle iron and made a mess. Sprinkling them over the hot waffles as soon as it comes off the waffle iron is the move - they melt beautifully from the heat of the waffle and you get nice gooey pockets of melted chocolate with none of the mess.
I had to add more sugar to this recipe twice. My first two rounds of testing weren't quite sweet enough, so I adjusted the sugar twice before landing on the right amount. These waffles are not super sweet by design. They are meant to be served with warm maple syrup which will add the perfect amount of sweetness. If you prefer a sweeter waffle, add an extra tablespoon or two of sugar to the batter.
Chocolate Waffles Substitutions and Variations
Substitutions
Flour - You can swap the all-purpose flour for your favorite gluten free flour blend and make gluten free chocolate waffles. I have always had good luck with King Arthur's Measure for Measure and Bob's Red Mill Gluten Free 1 to 1 Baking Flour.
Whole Milk - I prefer whole milk for baking but any milk will work. You can even use your favorite plant based milk.
Bittersweet baking chocolate - if you don't have bittersweet chocolate, you can definitely use 2 ounces of semi sweet chocolate or even use a dark chocolate bar.
Canola oil - melted coconut oil or a little more butter both work as great substitutes in this recipe.
Mini chocolate chips - Regular chocolate chips will work in a pinch, just chop them up a bit so that they melt pretty quickly. You could even finely chop a semi sweet or dark chocolate bar.
Variations
Mocha Waffles - Add 1-2 tablespoons of espresso powder for a decadent coffee and chocolate waffle.
Peanut butter chocolate - Swirl a spoonful of creamy peanut butter into the waffle batter. Top the cooked waffles with peanut butter chips and a drizzle of creamy peanut butter.
Waffles for Dessert - Top these chocolate waffles with your favorite ice cream, hot fudge, whipped cream and maraschino cherries for a decadent dessert.
How to StorE Chocolate Waffles
Leftover Waffles in the Refrigerator - Store leftover waffles in the refrigerator, in an airtight container for up to 3 days.
Leftover Waffles in the Freezer - Arrange waffles on a sheet pan and freeze until solid. Move frozen waffles to a freezer bag or airtight container and store in the freezer for up to 3 months.
Reheating - Skip the microwave and reheat your chocolate waffles either in the toaster oven or air fryer for 3-5 minutes.
Waffle Batter - Don't want to make all of these waffles at once? The batter will keep well in the refrigerator for 2-3 days. Store in an airtight container. Having waffle batter in the refrigerator makes it super easy to make fresh waffles on busy mornings.
Amanda's Chocolate Waffle Making Tips
Don't overmix the batter. Once you combine the wet and dry ingredients, mix until everything just comes together. Lumps in the batter are totally fine. Over mixing your batter develops gluten and will lead to tough and chewy waffles instead of the light and fluffy chocolate waffles that we are going for.
Let the batter rest. Mix your waffle batter up and then preheat your waffle iron. This gives the batter a few minutes to rest before cooking the waffles. This gives the baking powder time to activate and gives the flour a few minutes to hydrate, leading to light and fluffy waffles with a fantastic rise.
Make sure that your waffle iron is hot. You won't want to rush this step. A nice, warm waffle iron is one of the secrets to that crispy exterior. If you add the batter too early, your waffles could stick and won't be crispy.
Don't peek too early. I know it's tempting, but opening the waffle iron before the waffles are ready could tear them right in half. Most waffle irons have a little light letting you know that the waffle has finished cooking. If yours doesn't watch for less steam coming out from the sides of your waffle iron, that's a good time to check on your waffles.
Make sure that your melted chocolate mixture isn't too hot. You want your butter and chocolate to be melted, but not so hot that it cooks the eggs when you add it to the waffle batter. I like to add the milk and then test the liquid ingredients with my finger, if it feels pretty close to body temperature, you don't have to worry about cooking your eggs. The liquid ingredients should be warm, not hot.
Chocolate Waffles FAQs
For a standard waffle iron, use ⅓ to ½ cup of waffle batter. For a Belgian waffle maker, use ¾ to 1 cup of waffle batter. It's better to under fill your waffle iron to start, you will have a smaller waffle but it won't pour out the sides and make a big mess.
Make sure that you spray your waffle iron with cooking spray even if it's a nonstick waffle iron. You also want to make sure that you give your waffle iron time to preheat. If it's nice and hot, your chocolate waffles will release easily from your waffle iron. There is truly nothing worse than a waffle stuck to the iron.
I know it's hard, but try not to peek at your waffle. Give it time to finish cooking before you open the lid. If you open it too early, the waffle will split apart and stick to the top and bottom of the waffle iron.
Waffle Maker Care
How to Clean a Waffle Maker
A clean waffle iron is the secret to waffles that release easily and brown evenly every time! Here's the routine that I use to keep my waffle irons in great shape - and how to rescue it when the batter gets stuck.
The Routine
- Unplug and cool. Always unplug the waffle iron and let it cool before cleaning.
- Wipe the plates. Use a damp paper towel to wipe away crumbs and loose batter. Follow with a dry paper towel and dry up all of the moisture and oil.
- Clean the grooves. If needed, a soft bristled silicone brush or a bottle brush gets into the grooves without scratching the nonstick surface.
- Wipe the exterior. A damp cloth with a drop of dish soap handles the outside. Dry it fully before putting it away.
Stuck-On Batter? Try This
When I was a kid, I tried making waffles one morning and completely overfilled the waffle iron. Batter poured out of the sides and the whole waffle iron was pretty much covered with batter. If this has ever happened to you, here's what to do.
While the iron is still warm, place a damp paper towel over the stuck areas and close the lid or leave the damp paper towel on the iron for 5 to 10 minutes. The warmth from the iron combined with the damp paper towels softens the stuck-on batter so that you can easily wipe it away.
For stubborn spots, a little vegetable oil on a paper towel will help release these spots.
A Tip for Keeping Your Waffle Iron in Good Shape
Re-grease between batches. Even on a nonstick iron, a quick spray of cooking spray before each batch keeps the batter from sticking and helps the edges crisp up.
If you tried these Chocolate Waffles or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
More Fluffy Waffles and Pancakes
📖 Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Maple and Thyme.
Chocolate Waffles
Equipment
- measuring cups
- measuring spoons
- small saucepan
- glass measuring cup
- mixing bowl
- spatula
- whisk
- waffle iron
Ingredients
- 1 ½ cups (195g) all purpose flour
- ½ cup (40g) cocoa powder
- ½ cup (120g) sugar
- 1 tablespoon baking powder
- 1 teaspoon corn starch
- 1 teaspoon sea salt
- 2 tablespoons canola oil
- 2 large eggs
- 1 tablespoon vanilla
- 1 ¼ cups whole milk add up to ¼ cup more to smooth out your batter
- 2 tablespoons butter melted
- 2 ounces bittersweet chocolate
- ½ cup mini chocolate chips for sprinkling after cooking
Instructions
- Whisk together the flour, cocoa powder, sugar, baking powder, corn starch and salt in a large mixing bowl.1 ½ cups (195g) all purpose flour, ½ cup (40g) cocoa powder, ½ cup (120g) sugar, 1 tablespoon baking powder, 1 teaspoon corn starch, 1 teaspoon sea salt
- In a large measuring cup, combine 2 tablespoons of oil (canola or melted coconut oil work well) with the vanilla extract and eggs. Whisk these ingredients until well combined.2 tablespoons canola oil, 2 large eggs, 1 tablespoon vanilla
- In a small sauce pan, melt the butter. Break the chocolate into pieces and add to the melted butter. Whisk the milk into the chocolate and butter.2 tablespoons butter, 2 ounces bittersweet chocolate, 1 ¼ cups whole milk add up to ¼ cup more to smooth out your batter
- Add all of the liquid ingredients to the dry ingredients and mix until just combined. The batter may be slightly lumpy which is good. If the batter feels too thick, add a splash of milk and mix again. You want the batter to be smooth enough to pour or drizzle into your waffle iron.
- Choose your favorite waffle iron and turn it on to warm up. Spray the iron with a little bit of canola oil or nonstick cooking spray.
- Once the waffle iron is warm, use a measuring cup or ladle to pour a cup of batter onto the hot waffle iron.
- Cook waffles, following the directions on your waffle maker.
- As soon as the waffles come out of the waffle iron, sprinkle them with mini chocolate chips.½ cup mini chocolate chips for sprinkling after cooking
- Serve waffles with fresh berries, whipped cream and warm maple syrup.
Video
Ana says
These waffles are delicious and perfectly chocolatey! Perfect breakfast and snack!
Amanda Smallwood says
Thanks so much for your feedback Ana! I really appreciate it and I'm so happy to hear they came out yummy for you! xo Amanda